Bell Peppers with tuna cheese filling

Ingredients for one large bell pepper:

1 bell pepper
4 tbsp cream cheese
4 tbsp heavy cream
6 tbsp tuna, canned in its own juice
optional herbs (I used parsley and chives)
2-3 tbsp cheese for gratinating, to your own taste


Wash the peppers, cut in half and remove the core. Put the tuna in a colander to drain.

Then mix the cream cheese with the cream and the tuna and season with salt and pepper and the herbs. Fill the pepper halves with it and then sprinkle with cheese.

Put the whole thing in a greased casserole dish and place in the oven for 15 minutes at 180 ° C or 350° F.

The bell pepper is cooked after 15 minutes, but still has bite. If you prefer it to be softer, leave it in the oven a little bit longer.

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